Spaghetti Frittata

Spaghetti Frittata, today’s “Meatless Monday” meal option. This recipe has been in our family for years, passed down from our Calabrese Nani, she made this dish for many family events. My Mother and Brother Bob, have their own versions of this recipe, both make it when they have left over pasta noodles. Today’s version is “basic”, you can build off of this recipe, be creative, add different cheeses or herbs, vegetables like peppers or onions, make the Spaghetti Frittata your own. The “Meatless Monday” Spaghetti Frittata, can be served hot or at room temperature, it is a great recipe for Summer al fresco dining. Let’s Cook!

Spaghetti Frittata

A great recipe for al fresco dining, make it when you have left over pasta noodles

Servings6

Ingredients

3cupsSpaghetti noodles, cooked, drained and cold

8lgEggs

1cupParmesan cheese, imported

1/2cupMixed chopped herbs, basil, thyme, parsley

3tblsExtra virgin olive oil

Salt and fresh ground pepper to taste

Instructions

In a mixing bowl, add the eggs, beat well with a fork, add the parmesan cheese, salt and pepper

Add the spaghetti mix well with a fork, add the herbs and mix again until everything is incorporated

In a 10-12" non stick skillet add olive oil, heat oil on a medium heat, when hot add the egg spaghetti mixture, turn the heat to a medium low, cook until the bottom of the frittata becomes a golden brown when you lift up the side. Approximately 5-8 minutes

With a plate larger than the size of the skillet, place the plate over the skillet, carefully flip the frittata on the plate, then slide the uncooked side of the frittata back into the pan, this takes a little practice but, easy once you understand the concept

Cook the other side until golden brown, place on a round platter, serve immediately or at room temperature

Buon Appetito!

Mickey

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3 thoughts on “Spaghetti Frittata”

Brother Bob almost always first sautés zucchini and mixes it with the pasta and egg mixture. Also, after too many bad experiences trying to flip the half cooked frittata, I now cover it with a lid while it is cooking over low heat so that it cooks most of the way through and finish cooking the top under the oven’s broiler. Just before it is done, I sprinkle grated parmesiano or romano cheese on it and let the chees melt for a couple of minutes under the broiler. When done I again cover it and let it sit for a few minutes to assure that it is fully set.

Welcome to my Italian kitchen on the web. I am so happy to share all these wonderful recipes with you. The recipes, my own, from family, or carefully curated, are easy to follow and all made with the freshest seasonal ingredients. The one thing that I have learned from my years of living in Italy is….it’s “all about the food”, so please join me in this celebration of goodness.
Xo

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Buon Appetito!

Mickey

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